Potato Curry Recipe

Introducing an easy Potato Curry recipe. Potatoes are cooked in a spicy onion and tomato sauce, balanced well with Indian spices. It is naturally vegan and made in the Instant Pot, making it worth trying for busy weeknight dinners.

It's mid-February, and the snow is still piled up outside. That’s why I turn to my cozy and comforting potato curry.

I’ve often made this curry in the Instant Pot, and tonight is no different. The only thing to remember is not to burn, while sautéing. Other than that, it’s quick, easy, and perfect for a hearty meal(like this Instant Pot chicken curry and mung bean curry).

The ingredients for this Indian-style potato curry are commonly available in any of the leading grocery stores in the States. Do you miss some of the ingredients? That's no problem; we will discuss all the substitutions and tips.

Why You'll Love This Recipe

⭐️It is a delicious authentic Indian curry recipe.

⭐️You can make this curry effortlessly with minimal ingredients.

⭐️It's a time-saving dinner recipe, thanks to the Instant Pot!

Ingredients

• Vegetable oil: You can substitute with ghee(clarified butter) or neutral-flavored cooking oil.
• Cumin Seeds add a hint of flavor to the dish. You can find them in the international aisle of grocery stores.
• Onion: Use any type of onion, red, yellow, or white onion.
• Ginger and Garlic: Fresh ginger and garlic are a must in this recipe. Smash them gently in a pestle and mortar, or mince them.
• Serrano peppers: For the heat and flavors. You can substitute with Thai green chilies, too, if available;
• Tomato: Use fresh tomato or canned crushed tomatoes.
• Red chili powder: This is Indian red chili powder; you can substitute it with cayenne pepper or paprika, depending on your heat preference.
• Ground turmeric: I highly advise using this ingredient without skipping it. It has a rich golden color and mild tropical flavors.
• Potato: Golden Yukon potatoes are the best. However, any variety of potatoes will work fine.
• Cilantro: Optional; For garnishing

How To Make Potato Curry

1. Set Instant Pot to 'Sauté' mode, add vegetable oil and cumin seeds, and let them splutter. Add chopped onion and sauté until translucent.

2. Then, add ginger, garlic, serrano peppers, and sauté for 30 seconds. Add chopped tomato and sauté until soft.

3. Next, add red chili and ground turmeric, potato wedges, and salt.

4. Add water and close the lid. Set the Instant Pot manually for 7 minutes. Once cooked, wait 10 minutes for natural pressure release. Open the lid and gently mash 25% of the potatoes to thicken the curry. Garnish with cilantro, and serve hot.

The Leftovers

• You can transform the leftover Instant Pot potato curry into a sandwich or wrap it with roti or a whole wheat tortilla.
• Transfer leftover potato curry to an airtight container and store it in the refrigerator for three days or in the freezer for up to two months.
• Thaw the frozen curry in the refrigerator overnight or gently defrost it using the microwave.
• Reheat it to the microwave or stovetop, and add a splash of water to retain its texture.

Best To Serve With

• Rice: Long rice, soft and fluffy, would be perfect.
• Indian Bread: Soft naan, roti, or paratha(like this onion kulcha) are the best options.
• Salad: Pair with an Indian spicy salad(like this Indian Carrot Salad, mango cucumber salad, or this Indian tomato salad).
• Snacks: If you're planning a party, serve with samosas.